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Recipe: Bread Pudding
Categories:
Yield: 16 servings
285 g Stale french bread; (10oz)
900 ml Milk; (31fl oz)
450 g Sugar; (8oz)
8 tb Ps butter
3 Eggs
2 ts Vanilla
170 g Raisins; (6oz)
1 ts Cinnamon
1 ts Nutmeg
110 g Chopped pecans; (4oz)
85 g Coconut; (3oz)
Combine all ingredients. Mixture should be very moist but not soupy. Pour into a buttered 9 x 12 inch dish or larger.
Place into a nonpreheated oven. Bake at /180øC350øF/gas mark 4 for approx 1 hour and 15 minutes, until golden brown. Serve warm with sauce.
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